Wednesday, November 30, 2011

Creamy Minnesota Wild Rice Soup

I've been on a soup kick ever since Thanksgiving.  This past week I've made Minnesota Wild Rice, a Tunisian Vegetable-Garbanzo Bean with Spicy Harissa, and a New Orleans Farro Gumbo.  But wild rice soup is definitely one of my favorites.  I just love the texture and the nutty flavor.  Plus it's gluten-free and packed full of nutrients such as B vitamins niacin, riboflavin and thiamine, as well as potassium and phosphorus. It is also considered a complete protein, containing all of the essential amino acids.  Unfortunately, most stores sell a cultivated-hybrid version of wild rice, which is what I used.  But I'm definitely going to seek out the real deal even though it's more expensive so that I can do a comparison.  Either way--it's definitely a grain that you want to keep in your pantry and use often!

(Serves 4)

1 cup small diced carrots
1 cup small diced celery
1 large leek, white and light green parts only, small diced and washed
1 tbsp finely minced garlic
1 tbsp finely minced fresh thyme
1/4 cup pale dry sherry
8 cups low-sodium vegetable stock (I used Rapunzel)
1/4 cup vegan "chicken" flavored seasoning (found in the bulk section of Whole Foods), optional
3/4 cup organic wild rice
2 tbsp cornstarch
3/4 cup cashew cream or soy milk (if you use soy milk you may want to add a little more cornstarch to thicken to your liking)
1/4 cup minced chives
Kosher salt and black pepper

  • In a large dutch oven or stock pot, heat olive oil and add leeks, garlic and thyme and cook until leeks are soft, about five minutes.
  • Add dry sherry and reduce for a couple of minutes and then add vegetable stock, along with flavored seasoning (if using).
  • Bring broth to a boil and stir in brown rice along with celery and carrots and salt and pepper to taste.
  • Reduce to a simmer and cook until rice is tender about 45 minutes.
  • Five minutes before serving, whisk together cashew cream or soy milk with cornstarch and add to soup, stirring slowing for about 3-4 minutes until soup thickens.
  • Check for seasonings and add more salt and pepper to taste.
  • Garnish with minced chives.
Cashew Cream:

1/4 cup raw cashews, soaked for at least four hours, drained
1/2 cup filtered water

  • Drain cashews and place in a blender along with filtered water and blend on high for about 4 minutes until creamy.  
  • Strain mixture.  You should have about 3/4 cup of cream.  If less, add additional water.



  1. I have been on a soup kick too! It seems every other recipe I post is about soup; your recipe looks wonderful and super creamy, can't wait to try it!

  2. Thanks! Let me know how you like it!